Chick Pea and Artichoke Heart Stew
basically from _Moosewood Restaurant Cooks at Home_ with modifications. They advertise it as Spanish peasant stew.

This is the 4-6 servings version, I believe I multiplied by 4, give or take.

4 cups water
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon paprika
4ish cups of cubed potatoes, I used those mini red ones, so small that some of
 them don't even have to be chopped!
1ish cup cubed sweet potato (here they called for purreed winter squash or sweet potato, but it is 
 against my religion to puree things separately and add. Plus, it would involve finding the blender.)
1 teaspoon ground dried rosemary
1/2 teaspoon dried sage
2 15oz cans drained chick peas
1 14oz can artichoke hearts
salt and pepper to taste
optional lemon wedges and parmesan cheese garnishes

Saute the onions and garlic in the oil until soft. Stir the turmeric and paprika in and saute for 
a minute. Add the potatoes, rosemary, sage, and the water. Cook for a bit to give the potatoes a 
head start, then add the sweet potatoes. When all the potatoes seem about ready, add the chick peas 
and artichoke hearts. Return to simmer and add salt and pepper to taste. Serve with lemon wedges and 
grated parmesan cheese.